Buffalo Cauliflower Casserole

    2     cups Minute Jasmine Rice
    1     package (8 ounces) plain cream cheese, softened
    1/2     cup Buffalo hot sauce
    4     cups frozen cauliflower florets, blanched and cooled
    2     cups shredded cheddar cheese
    1/2     teaspoon salt
    1/2     teaspoon black pepper
    1/3     cup finely crumbled blue cheese
    2     green onions, thinly sliced

    Preheat oven to 400 F. Prepare rice according to package directions. Transfer to greased 8-by-8-inch baking dish.
    In medium bowl, stir cream cheese and hot sauce. Add cauliflower, cheddar cheese, salt and pepper; toss to combine. Spoon over rice. Sprinkle with blue cheese.
    Bake 25-30 minutes until golden brown and bubbly. Sprinkle with green onions.
    Tips: Substitute goat cheese or feta for blue cheese, if desired. Meat lovers can serve as a side dish to seared chicken or beef.